Gluten-Free Broccoli Cheddar Soup (No Heavy Cream!)

Many broccoli cheese soup recipes contain flour and heavy cream in order to thicken the soup. This is what you’ll find in Panera Bread’s famous Broccoli Cheddar Soup and thus many of the at-home versions of the soup.

I wanted to create a healthier version of this classic soup, that used no heavy cream or flour so that I could still enjoy it and feel good afterward! This soup is not quite as thick as a typical broccoli cheese soup, but I think it still gets thick and creamy enough!

Some other creamy soups that don’t use heavy cream or flour that we enjoy are my Pumpkin Cauliflower Soup and Asparagus Broccoli Soup!

Recipe Ingredients

You’ll need the following ingredients to make this Broccoli Cheese Soup:

Ingredient Notes

• Broccoli: You can use fresh broccoli florets or frozen broccoli.
• Almond Milk: Be sure to use plain, unsweetened almond milk.

Additions & Substitutions

Additions:

• White Beans: If looking to add protein to the soup, you could try adding white beans. This will thicken the soup, so you may need to add more vegetable broth or almond milk if it is too thick for your liking.
• Nutritional Yeast: For a protein and Vitamin B boost, you could consider adding 1-2 tablespoons of nutritional yeast. This will just enhance the cheesy flavor!
• Potatoes: Adding potatoes will make the soup creamier and will add another veggie! If the soup seems too thick, add some more vegetable broth or almond milk.

Substitutions:

• Vegetable Broth: You may use bone broth or chicken broth as a substitution. Beef broth may have too strong of a flavor for the soup.
• Almond Milk: You may use any other milk alternative, so long as its plain and unsweetened. Alternatively, you could use regular milk (whole milk will make it creamier than skim milk, but skim can still work).
• Cheddar Cheese: You may swap out the cheddar cheese for a different type of shredded cheese if you prefer. If you want to make the recipe vegan or dairy-free, you can use a vegan or dairy-free shredded cheese alternative.

How to Make Gluten-Free Broccoli Cheddar Soup: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Step 1: In a large pot or dutch oven, heat olive oil over medium heat and add carrots. Sauté for about 2-3 minutes.

Step 2: Next, add the onion, broccoli, and garlic and continue sautéing for 2 more minutes.

Step 3: Add the almond milk, vegetable broth, and salt and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes. Turn heat off.

Step 4: Use an immersion blender (or allow soup to cool and transfer to a blender) and blend soup until smooth. When using an immersion blender, be careful to not let the hot soup splash up on you. I also like to leave a few chunks of broccoli and carrots in mine! If using a regular blender, carefully transfer soup back to the pot. Add the cheese to the soup and stir until the cheese is fully melted.

What to Serve With Broccoli and Cheddar Soup

• Rustic bread: Opt for a gluten-free bread if needed!
• Side salad: Since this soup doesn’t have much protein, try serving it with my chickpea salad! You could also add quinoa, beans, nuts or seeds, or crispy tofu or tempeh for some additional protein!
• Roasted chickpeas: This will add some protein and a nice crunch to your meal!

Frequently Asked Questions